TZUTC: -0800
MSGID: 35313.fidonet_cooking@1:105/500 2db216dc
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: California Chili
 Categories: Chili
      Yield: 6 Servings
 
      1 tb Olive oil -OR-
    1/4 c  Water
      1 md Onion; chopped
      1 sm Red bell pepper;
           - seeded & chopped
      1    Fresh hot chile;
           - seeded & minced (optional)
      2 cl Garlic; minced
      8    Ripe plum tomatoes; diced
    1/4 c  Tomato paste
      2 tb Chili powder
      1 ts Fresh oregano; minced -OR-
    1/2 ts Dried oregano
  1 1/2 c  Water
    1/2 c  Dry red wine
      3 c  Cooked kidney beans -OR-
     30 oz Beans (2 cans);
           - rinsed & drained
           Salt
           Black pepper; freshly ground
      2 md Ripe Hass avacados;
           - peeled, pitted, diced,
           - for serving
    1/2 c  Black olives;
           - brine cured, pitted,
           - sliced, for serving
 
  To complete the picture, serve with a bottle of good California wine
  and some San Francisco sourdough bread. Be sure to prepare the
  avocado at the very last minute to avoid discoloration.
  
  Heat the olive oil or water in a large pot over medium heat. Add the
  onion, bell pepper, chile (if using), and garlic. Cover and cook
  until softened, about 10 minutes. Add the tomatoes, tomato paste,
  chili powder, oregano, water, wine, beans, and salt & pepper to
  taste. Simmer until the flavors are blended and the desired
  consistency is achieved, 30 to 45 minutes. Serve hot, topped with the
  avocados and olives.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
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